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Peach & Prosciutto Pizza

Contributed by: Melinda

Don't be put off by the title - this is sort of a take-off on the Ham & Pineapple pizzas so popular in the 70's and 80's. It's very gourmet and if you use this recipe as written, you can amaze your friends with your culinary abilities. Very easy to prepare.

This is a delicate pizza. Be sure not to over-load the pizza. Toppings should be sparse and pizza should be lightweight.

Update: 7/2/14 - I've experimented with other ingredients and all turned out very well. I think my favorite version is with the cheddar cheese. It's surprising how different a single ingredient can make. It's worth trying any combination you can think up. Maybe bacon, other fruit, certainly lots of herb options...

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  • Preheat oven to 450 degrees with the stone inside (the stone needs to be heated with the oven) for at least 30 minutes
  • In a small saucepan or skillet heat olive with garlic over low heat just until it sizzles. If you want a more subtle garlic flavor, smash the clove and remove it before using the oil
  • Roll out the dough into two approximate 12 inch diameter rounds and allow to rest slightly
  • Place dough onto a pizza peel dusted with cornmeal or onto a pizza pan
  • Brush dough with garlic olive oil
  • Place peaches, prosciutto and cheese over the top
  • Sprinkle with rosemary if doing the blue verson - if using basil, wait until pizza comes out of the oven
  • If using, sprinkle grated romano over the top - if using parm shards, wait until pizza comes out of the oven
  • Brush the exposed crust edge with remaining garlic oil
  • Bake until crust is golden and cheese is melted (Only takes a few minutes at this temperature)

    Serve with a fresh herb salad or Caesar salad.

    Questions about this recipe?

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